Introducing: Macaron Eggs. Don’t they have you hoppin’ right into springtime and Easter? The Bunny still “visits” our house, and the boys absolutely love these dark chocolate, ganache-filled cookies. They almost ignore the rest of the basket. In this recipe, I used almond flour, making them gluten free and delicious! The flavor doesn’t actually even come from the cookie; it’s all in the rich dark chocolate filling. Making the macaroons are a little time consuming, so make sure you have a free afternoon to complete. If you’re short on time but still want a homemade goodie for Easter, try these no-bake, easy-peasy Bunny Truffles.

Macaron Egg Cookies for Easter

My nephew Nicola was visiting from Lyon, France and he made these macaron eggs with me — it was such a blast! Nicola is honestly (no nepotism here, I swear) an expert after working at Bottega Louie. *Mic drop*My nephew Nicola from France!
A word on the recipe: because I’m referencing an authentic French recipe, it uses the metric system for measurements and baking temperatures. I don’t want to estimate on converting the numbers, I would rather include the recipe as is. But maybe you’re fluent in French and used to baking with the metric system or…maybe you can consult the good ol’ internet. I won’t blame you in the slightest.

THE MACARON

Three parts for the macaron eggs
1. Cookie Making
2. Piping Egg Shaped Cookies & Resting Macarons
3. Baking Macarons
Cookie Making
Sift the almond flour and sugar and mix with the eggs. By hand is best! Then, on the stovetop, add food coloring, caster sugar, and water until 249F. I did a batch of pink  eggs and a batch of yellow.
Whip the egg whites in a mixer, add in hot sugar mixture, and whip on medium until the bowl is cool to the touch. This makes your meringue!
Finally, fold in the meringue into the almond flour mixture a little bit at a time, until it becomes shiny and all the meringue is incorporated.
Piping the macaron egg cookies

I found a sheet of egg shapes online and printed it off for my baking sheet. Use a piping bag and fill in the egg shapes.  Start at the bottom of the egg and pipe upward to the narrow part of the egg (top part).  You can wack the pan a bit to get out any air bubbles.  Yes, wack!  Hold both sides of the pan, and give it 2-3 wacks to release any bubbles.

Once piped, let your macarons “rest for 30 minutes” before you bake them.  Bake at 300 for 5-6 minutes, and then turn the pan and bake another 5-6 minutes.  A little tip when you bake that my nephew taught me is to stick a mitt into the oven door to help release the steam a bit.  You don’t have to do this, but it emulates a bakery as best as possible.  The mitt will literally just be wedged in between the oven door and the oven to make the door ajar.

THE GANACHE FILLING

Bring the heavy whipping cream to a simmer. Chop dark chocolate. You can use my fave, Scharffen Berger, or melting chocolate. Add the whipping cream to chocolate, and let rest for a minute or so. Once cooled, add butter, and stir until incorporated thoroughly.
The cookie part of the macaron eggs

ASSEMBLY

Find the best matched eggs to use for top and bottoms.  Pipe the chocolate ganache in between, and voila, you have an egg macaron sandwich. Use Americolor Edible Pens for decorating the macaroons. They’re edible, fun ways to add some Easter flare to your eggs!

OUR FAVES 

Easter Egg Macarons

Photos by: Maria Hedrick Photography

Macarons

By TheSweetNerd  

March 21, 2018

Ingredients

Macarons

150g almond flour, sifted

150g powdered sugar, sifted

55g egg whites, sifted

150g caster sugar

35g water

55g egg whites

Dark Chocolate Ganache Filling

250 g dark choco

200 g heavy whipping cream

70 g butter

Candy thermometer

piping bags, and Ateco 806 or large tip

Edible markers for decorating

Directions

Macarons

1Sift almond flour and powdered sugar. Mix this with 1/2 egg whites by hand. Set aside.

2On stovetop with a candy thermometer, add food coloring, caster sugar, and water until 249F.

3Meanwhile in a mixer, begin on low to whip the egg whites. When the stovetop candy mixture reaches 249F, add it slowly in a steady stream to the whipped egg mixture. When adding, pour it close to the side of the kitchen aid bowl and not into the center. This will help to avoid sugar crystals. Once mixture is poured in, turn onto medium-high until the bowl is cool to the touch.

4Next, fold in the meringue mixture into almond flour mixture a little bit at a time until it becomes shiny and all the meringue is incorporated. You will know it is ready when it slowly falls from your spatula. It looks like a large “thick ribbon” when it falls back into the bowl and it has a lava-like flow to it.

5Pour into piping bag with an Ateco 806 tip. Pipe egg shapes and then smack the pan 2-3 times to release any airbubbles. Let rest for 30 minutes. Bake for 10-12 minutes at 300F. Rotate the pan at the halfway point (about 5 minutes of baking time) for even baking. I put an oven mitt jarred atop the oven door to help release the steam. This is optional, but it helps emulate a bakery oven!

6Once baked, match even eggs together and pipe in the ganache in the center. Then sandwich the macaron together.

7Last, decorate the macaron with fun edible markers so they look like Easter eggs.

Dark Chocolate Ganache Filling

1Bring heavy whipping cream to a simmer. Chop dark chocolate.

2Add whipping cream to chocolate. Let rest for 30 seconds and stir until incorporated.

3Then add butter for finish. Stir until incorporated. Let it cool and thicken.

4Pipe into macarons.

00:00

13 Comments

  • Just the cutest!! So perfect for Easter 🙂

  • Tessa
    1 month ago

    Super cute idea! Love the egg shape. You make it look so easy!

  • 1 month ago

    Oh these are so cute as easter eggs! This a wonderful idea!!! I love it!

  • Suzy
    1 month ago

    What a clever idea! Love it!

    • Cindy "TheSweetNerd" Rodriguez
      4 weeks ago

      Appreciate that Suzy. I love to decorate pretty much anything!

  • 1 month ago

    these are beyond adorable! love the fun designs on them-very easter egg-y 🙂

    • Cindy "TheSweetNerd" Rodriguez
      4 weeks ago

      Thank you Rebecca. I am glad you like the egg-y designs!

  • I’ve never made mararons but this totally inspires me, especially looking at how fun and pretty yours are 🙂

  • 1 month ago

    How pretty! I’ve never made macarons but I love the Easter theme to yours…these would make any holiday tablescape pretty!

  • 1 month ago

    These are so perfect for Easter. Macarons are always a hit on holidays.

    • Cindy "TheSweetNerd" Rodriguez
      4 weeks ago

      Thank you so much. I agree, you can never go wrong with macarons.

  • Ryan Arnold
    1 month ago

    These look so cute! I love the multiple color palates being used; so very Easter. Thanks for sharing this!

  • Kendall
    4 weeks ago

    These are seriously the cutest Macarons I’ve seen! You make them look so easy and I know they aren’t. I love that you used markers to decorate because that’s so fun.

Leave A Comment

Related Posts

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address

LET’S BAKE TOGETHER!

Don’t Miss A Recipe

* indicates required